KYRGYZSTAN | Beshbarmak #cooking #recipes
Welcome to Tastes from the Road! In this exciting video, we're diving into the flavors of Kyrgyz cuisine with a focus on the delicious dish known as Beshbarmak. Join us as we explore the rich heritage and mouthwatering taste of this traditional Kyrgyz delicacy.
Beshbarmak, which translates to five fingers in Kyrgyz, is a hearty and satisfying dish that holds great cultural significance. Traditionally, it consists of tender pieces of boiled meat, typically lamb or beef, served on a bed of flat noodles. The name five fingers refers to the traditional way of eating Beshbarmak - using your hands to savor the dish and truly connect with its flavors.
In this video, we'll guide you through the step-by-step process of making Beshbarmak, sharing our tips and techniques to ensure your dish captures the authentic taste of Kyrgyz cuisine. From selecting the highest quality meat to achieving the perfect texture of the noodles, we'll equip you with the knowledge to recreate this traditional Kyrgyz delight in your own kitchen.
As we prepare Beshbarmak, we'll also delve into the cultural significance and history behind this dish. Discover the traditions and customs associated with Beshbarmak and gain a deeper appreciation for the flavors that have been enjoyed by generations in Kyrgyzstan.
Subscribe to Tastes from the Road for more delectable recipes, culinary adventures, and food-related content from our travels around the world. Don't forget to hit the bell icon to stay updated on our latest videos. Get ready to savor the flavors of Kyrgyz Beshbarmak and embark on a culinary journey to Kyrgyzstan. Let's hit the road and start cooking!
How to make UZBEK PILAF (Pulao, Palov, Plov, Osh)
This is a classic recipe for a loved-by-everyone Uzbek Plov, also called Pilaf.
INGREDIENTS AND PRODUCT LINKS:
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Carrots 500 gr
Onions 4 pcs
Tail fat 100 gr
Sunflower oil 400 gr
Beef 350 gr
Rice 500 gr
Cumin seeds 1 tsp
Yellow raisins 1 tbsp
Black raisins 1 tbsp
Turmeric 1 tsp
Water 300 ml
Salt
Water
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1. Basmati Rice, 15-Pound Bag ➜
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3. Golden Raisins ➜
4. Black Raisins ➜
5. Organic Turmeric ➜
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How to make traditional Kyrgyz boorsok - Cultural Relay Project #8
Learn how to make typical Central Asian dessert with this easy recipe we learnt from our host in Kyrgyzstan.
Muslim Street Food | UYGHUR CHINESE Homemade Food + HALAL Street Food in Kyrgyzstan!
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We visited Kyrgyzstan with our friends from Visit Karakol! Book your next adventure tour with them in Kyrgyzstan, check them out:
Today’s episode in Kyrgyzstan is very special. We are exploring the cultures, traditions and cuisine of the Muslim Chinese communities in Kyrgyzstan. The two ethnic communities are the Uyghurs and the Dungans. Both groups have their own unique history and come from very different places in China, but many Uyghurs and Dungans have resettled throughout Central Asia, bringing their culture with them.
We are starting the day by visiting a local market in Karakol. Here, there is an alleyway that is lined with stalls serving Ashlan fu. Ashlan fu is a cold noodle & starch dish, with tomato, eggs, herbs, chilies, and vinegar drizzled over top. It is a Dungan specialty.
Nearby, we visited the Dungan Mosque. Although this building has many characteristics of a Chinese temple on the outside, it resembled a mosque on the inside. The mosque was originally constructed in 1910 without the use of nails.
We then went to a local Uyghur family’s home for lunch. The family welcomed us with tea and started preparing Uyghur food. The first dish was Suyuk ash, which is a Uyghur handmade noodle soup. The next dish was a hot salad, fried eggs with peppers and ju cai (Chinese chives).
Next up, the family prepared 3 different types of manti - beef, ju cai, and pumpkin. These were all prepared by hand and steamed in baskets. And for dessert, the family kindly prepared Sangza, which is Uyghur fried dough twists.
It was truly a wonderful opportunity to spend time with this Uyghur family, and sharing a meal with them. We would like to give a massive thank you to Farhat and his family for hosting us and making such delicious Uyghur dishes.
Let us know in the comments which dish you thought looked more delicious! Stay tuned and subscribe because we more unique videos coming from Kyrgyzstan very soon! Thanks so much to our partners at Visit Karakol for making this series possible!
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We’re Luke Martin and Sabrina Davidson, food lovers and world travellers! We make videos about local, authentic and unique foods from across the globe. We particularly like to sample street food across Asia. We’ve eaten our way across Asia, Europe, the Middle East, parts of Africa, North America and the list is still growing! Our mission is to create content that is entertaining, informative, honest and fun! We love what we do and we are always grateful for your support! Thank you and see you on the next episode!
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The Recipe for A Very Tasty Uzbek Pilaf made from Homemade Foodstuff
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How 350 Kilogram Batches Of Plov Rice Pilaf Are Cooked Daily In Uzbekistan | Big Batches
The national dish of Uzbekistan is an aromatic rice pilaf known as plov. It is enjoyed as a weekday meal and specially prepared for holidays and wedding feasts. Plov has been a cornerstone of Uzbek culture and identity for over 1,000 years, and in 2016 it was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity because of its role in the traditions and hospitality of Uzbekistan.
We visited Besh Qozon Pilaf Center in Tashkent to find out how this dish is made and see what it takes to make such big batches.
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How 350 Kilogram Batches Of Plov Rice Pilaf Are Cooked Daily In Uzbekistan | Big Batches